Caprese Salad is a simple Italian salad with fresh garden tomatoes, mozzarella cheese, and basil topped off with salt, pepper, and olive oil. These are just a few ingredients that encompass the flavors of summer. This Caprese Roasted Broccoli is also roasted with balsamic vinegar and garlic. This is the ultimate summer side dish!
This Caprese Roasted Broccoli is a magical combination of flavors and textures using the fresh ingredients of summer. This is a fantastic dish to bring to any summer barbeque, or you can enjoy it as a healthy meatless meal. Crispy oven-roasted broccoli s one of my favorite vegetable dishes and adding Caprese flavors brings it over the top.
Two heads of broccoli cut into florets
1-2 cloves of garlic
2-3 tablespoons of Olive Oil
One teaspoon salt
One teaspoon pepper
fresh garden tomatoes – heirloom cherry tomatoes, grape tomatoes, or Roma tomatoes will work best.
slices of fresh mozzarella cheese
1-2 sprigs of fresh basil
Why this recipe works
Sheet Pan Roasted broccoli tastes delicious with balsamic vinegar, a key ingredient in Caprese salad. The tomatoes or tomato slices cook on a baking sheet, along with the olive oil, balsamic vinegar, and a few springs of Basic. This works best when the mozzarella cheese is added after the broccoli comes out of the oven. This broccoli recipe works so that the fresh mozzarella isn’t melted.
This is an excellent side dish to bring to any summer get-together, or you can add some chicken pieces on top to serve as a main meal during tomato season! You can also do this with a variety of green salads.
Ways you can switch up this recipe.
Serve over al dente pasta to make a delicious Caprese for the main meal.
Add pine nuts, cashews, walnuts, almonds, or pistachios for some crunch
Top with ripe avocados
Add some boneless chicken breasts to make this an easy Caprese chicken dish.
Sprinkle with fresh parmesan cheese to add even more depth.
Top with pesto
Try this recipe with broccoli rabe
- 2 bunches broccoli about 2 pounds
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves minced garlic
- 1.5 cups grape tomatoes
- 1 cup fresh mozzarella pieces/slices
- 1-2 sprigs basil leaves
- salt and fresh ground pepper
Preheat the oven to 400 degrees
Toss the broccoli florets with olive oil, balsamic vinegar, garlic, basil, salt, and pepper. Spread evenly over a sheet pan.
Add tomatoes to the sheet pan.
Roast in the oven without stirring for about 20 minutes. The broccoli will be done when the edges are crispy, and the stems are tender. The tomatoes will blister.
Remove broccoli from the oven. Toss with fresh mozzarella cheese and serve.
This is the ultimate summer side dish and a delicious way to switch up traditional Caprese salad! If you make this dish, I would love to hear how this turned out for you! Please comment below this blog post or tag me on social media and let me know how this worked out for you! You can find me on Facebook, Twitter, Pinterest, and Instagram.